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This is a question I often ask myself. Why, in a land once teeming and still healthily populated with fine and edible examples of Leporidae, is it so difficult and pecunious a Quest to procure rabbit meat at one's local butcher, let alone in a restaurant? Just two valleys Northwest from our Los Angeles Basin, there is the Conejo Valley, and yet I wonder if there is even a single dining establishment within its confines that offers the noble and ubiquitous conejo on its every day menu.
Yes, one may purchase shrink wrapped slabs of the wee beasties at Marconda's, but at $14-19 a pound!? This, for the creature currently wiggling its nose at you from the nearest hllside in your field of view?
This is, I suppose, one of the nonsensicalities of corporate foodism, the invisible hand of the market holding us, like a small-fist-flailing tyke, arm's distance from what should be an abundant local source of meat.
I am resigned to find Sylvilagus-y solace in the Thursday night special of lapin in shallot/mustard sauce at Taix, and the taquitos de conejo I prepare for myself the next day: shred meat, heat on griddle adding cumin and chili powder, roll in corn tortilla, fry in canola oil, serve with guacamole and salsa picante.
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http://www.theperfectburrito.com/›4 Replies-
re: DonMiguel
Will Owen
Dec 5, 2012 02:46 PM
Alas, Don Miguel, I weep for a childhood that, while undeniably poverty-ridden, was plentiful in Rabbit (and Squirrel, equally delightful if harder to skin). My papa was not much of a businessman, but he was a damn good shot with a .22 and a talented woodsman, being as quiet in big boots as any stealthy Red Inj … I mean, Native American dude in moccasins. Every Fall we would feast regularly on Hasenpfeffer, or more often the beast simply rolled in seasoned flour, browned with onions, and then braised slowly in a closed vessel with a bit of water and served in its own gravy. This recipe worked with both rabbit and squirrel, and once (spectacularly!) with a young raccoon. Nor did we pay no stinkin' $14/lb. Maybe 25¢ worth of gas to the nearest non-posted bit of river bottom (the land thus called, NOT the bottom of the river), then another few cents' worth of .22 rounds or .410 shells, depending, and some smart work with the skinning knife, and that's it. The flour, onions and stove fuel probably cost more than the meat did.
Has anybody suggested the Asian poultry houses? I'm told they have live rabbits they'll butcher for you.
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re: DonMiguel
I'd say for a couple reasons.
1. They're cute. I've had dinner parties where chicken eaters refused to eat rabbit (okay one person, and he's finicky eater) "Bunny? You're serving bunny?!"
2. It's expensive. And if it tastes like chicken (pretty close), why not just buy chicken at a fraction of the cost?
3. There's just not much meat on those animals. Where you can buy a large, plump chicken and feed 3 times as many people.
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re: FranklinJefferson
Are you saying domestic compared to say Chinese? I eat CHinese rabbit sold frozen several times a year and I would say that it has a hint of ... well gamey is too strong a word, but it certainly tastes more of meat than of chicken and is far less mild than chicken - there's some 'bottom' to the flavor.
I am somewhat surprised by this because I am sure the rabbits I eat are raised similarly to commercial chicken.
I don't know that I have come across any rabbit other than Chinese in last 10 years. (all frozen)
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Servorg
Dec 3, 2012 03:58 PM
The second half of your request goes on Home Cooking: http://chowhound.chow.com/boards/31
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